Recipe - Sauteed Lamb With Artichoke And Mint Jus

1 Rack lamb; 8 bones, fat cap
removed and trimmed
1 One half cup Fresh bread crumbs
1 tablespoon Fresh thyme leaves; chopped
1 tablespoon Fresh rosemary; chopped
1 tablespoon Fresh marjoram; chopped
1 tablespoon Fresh parsley; chopped
2 Eggs; well beaten
4 tablespoon Virgin olive oil from
provence
2 Shallots; finely chopped
4 lg Artichoke hearts; boiled
until tender and cooled, in
1/8" slices
1 cup Dry provencal wine
One half cup Veal stock
One fourth cup Tomato concasse
2 tablespoon Extra virgin olive oil
One fourth cup Fresh mint leaves; packed
Salt and pepper to taste

Slice lamb rack into chops and pound lightly with a meat mallet to 1/2inch
thick. Season with salt and pepper.

In a mixing bowl, mix bread crumbs, thyme, rosemary, marjoram and parsley
until well blended. Dredge chops in egg mixture and then into bread crumb
mixture, pressing to adhere well. In a 14inch saute pan, heat oil over
medium heat until just smoking. Place chops in pan and saute until golden
brown on one side, about 3 to 4 minutes. Turn chops over and repeat on
other side. Remove chops to serving platter and drain all but 1 tablespoon
of oil from the pan. Add shallots and artichokes and toss to warm. Add
wine, veal stock and tomatoes and bring to a boil. Reduce by half, add 2
tablespoons extra virgin olive oil, shake to emulsify and add mint. Remove
from heat and spoon over chops. Serve immediately with olive oil mashed
potatoes with chives.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A06

Posted to MCRecipe Digest V1 #1000 by Sue suechef@sover.net on Jan 10,
1998